The 3 butternut squash that we got in last week’s Bountiful Basket have been sitting on the counter staring at me for a week now so I went online today and googled “butternut squash recipes” and found this one at http://www.marthastewart.com and it sounded like one that my family would like so I gave it a try. It smelled great cooking and Zach just had a bowl and said it was good and that he liked the squash so I guess it’s a keeper.
2 tablespoons olive oil
1 celery stalk, stings removed, cut into 1/2″ pieces (about 1/2 cup)
1 medium onion, diced (about 1 cup) (I didn’t have any onions so I used about 4 tablespoons of dried onion)
1 garlic clove, minced or pressed
1 1/2 pounds (about 2 cups) butternut squash, peeled and seeded, flesh cut into 3/4″ pieces (I used all 3 of my squash which seemed about right)
1 cup canned diced tomatoes, drained (I used a whole can and reserved the liquid to add back in when I added the broth)
4 cups low sodium canned beef or chicken broth (I used beef and ended up using 3 cans) (or vegetable broth for vegan)
1 cup canned great Northern white beans, drained and rinsed (I used the whole can)
1 Heat oil in medium pot over medium heat until hot but not smoking. Add celery and cook, stirring, 2 minutes. Add onion and garlic and cook, stirring occasionally, until softened, about 5 – 7 minutes. Stir in squash and tomatoes, cook until liquid has evaporated, about 5 minutes. Add broth and bring to a boil. Reduce heat to medium low and simmer until squash is tender, about 18 – 20 minutes.
2 Add beans to pot and cook until they are warmed through, about 2 – 4 minutes. Season with salt and pepper and sprinkle with Parmesan cheese before serving if desired.